Saturday, 1 September 2012

I love this dish since I knew my husband yore ago. His mom, now my MIL, fries lovely tang hoon! I remembered she will dish this up at every festive get-together, and each time, I have to force myself to stop scooping more; politely and diplomatically declining any top-ups. (Come on, I was only girlfriend then, can't be 'showing my capacity' right?!)

I love the crunchiness, the taste, the aroma. It was always very very nice. I like this better than fried noodles or fried mee hoon for that matter. It was just totally different.

Well, its been 10 years now (at least), and I only just managed to give it a try myself. I'm so proud of myself! I made it! I did it!!!

This time, I also serve it with fried shallots. Woooooo, am I in love with myself!? It tasted just like the real thing.

Man was, of course, diplomatic. "Hmmm,... very nice..." were his only words. To know if he really truly likes it? See if he finishes it. AND HE DID!

2. Add in pork fillet and fry till almost cooked. Add in vegetables and fry.

3. Add in stock, and simmer slightly. (Ensure you have ample stock coz tang hoon will soak it all up)

4. Add in softened tang hoon and with a chopsticks, quickly and gently loosen it by stirring continually. Allow the tang hoon to soak up the stock, add more stock if required. (Important to keep stirring).

5. Add salt and pepper to taste.

6. Dish up in a casserole and cover (I find the heat from within gives the glass vermicelli its glossy and crunchy feel).

I out did myself as this plate of fried tang hoon (glass noodle) was so delicious! I added my secret ingredient, minced anchovies just to test how it would turn out.The glass noodle was not broken into pieces and the bean sprout was crunchy and everything just came so well together. I used chives because I saw a Chinese cooking show which said chives was really good for our body as it had the ability to clean the poison out of your body system. Listening to that I was sold, we needed to eat more chives from now on. Chives seem to be very easy to plant here during summer.Guess I will have more chives recipes coming out too.

My plate of fried glass noodle with ground pork! Another secret ingredients is the fried eggs, you got to have eggs in this to bring out the overall flavor. The glass noodle I used for this stir-fry is called Special Grade Bean Thread from China. It has two red dragons on the cover. I added it here so that next time I would know which brand to get for stir-fry, if my memory served me right, this brand is not expansive.

1. Heat up a wok, when heated, add in oil. When hot, add in half of the minced anchovies and garlic, stir-fry until fragrant. Add in ground pork and stir-fry for a while. Add in carrot and chives and stir-fry until pork is cooked. Dish out and place on a plate, set aside.

2. In the same wok, heat up some oil. When heated, add in the rest of the minced anchovies and garlic. Stir-fry until fragrant, add in beaten eggs. Stir-fry and add in soften glass noodle with a little water. Use a chopstick to mix well.

3. Add in 1 and sauce, stir-fry until well blended. Lastly add in bean sprouts, give it a few quick stir and adjust sauce to taste. Serve hot.